Porter Beer Recipe | BIAB Brown Porter by JeanMax | Brewer's Friend
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Porter

345 calories 30.5 g 0.75 L
Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 11.05 liters
Post Boil Size: 8.01 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 98%
Calories: 345 calories (Per 0.75L)
Carbs: 30.5 g (Per 0.75L)
Created: Sunday June 9th 2024
1.050
1.009
5.3%
27.0
23.9
5.6
7.63
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,330 g Weyermann - Munich Type I1330 g Munich Type I 2.58 € / kg
3.43 €
38 6 72.1%
133 g Weyermann - Carapils133 g Carapils 3.85 € / kg
0.51 €
34.5 2.1 7.2%
133 g Flaked Wheat133 g Flaked Wheat 3.95 € / kg
0.53 €
34 2 7.2%
99 g Simpsons - Chocolate Malt99 g Chocolate Malt 4.65 € / kg
0.46 €
31.7 444 5.4%
150 g Brown Sugar150 g Brown Sugar 2.00 € / kg
0.30 €
45 15 8.1%
1,845 g / 5.23 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Chinook5 g Chinook Hops 0.08 € / g
0.40 €
Pellet 11.8 Boil 60 min 20.81 50%
2.50 g Styrian Wolf2.5 g Styrian Wolf Hops 0.04 € / g
0.10 €
Pellet 13 Boil 10 min 4.16 25%
2.50 g Styrian Wolf2.5 g Styrian Wolf Hops Pellet 13 Whirlpool 0 min 2.03 25%
10 g / 0.50 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L up to 8L Strike 71 °C 68 °C 60 min
3 L untill full (9L) Sparge 78 °C 73 °C 15 min
2 L 10min before end of ebullition, top off untill full (9L) Top Off 80 °C 99 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Sea salt Water Agt Mash 1 hr.
5 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Kveik Yeast M12
Amount:
3.33 Grams
Cost:
0.57 € / each
1.90 €
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
1.90 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 50g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Eau Toulouse
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 4 79.6 110.1 20 116
Mash Chemistry and Brewing Water Calculator
 
Notes

add some lemon for pH! (7 drop / L == 5g / 14L) (TODO: x2??)

1 or 2g of sea salt for 14L



empatage


5 < ph < 5.5

palier proteique: 50-55°C 20-30min

  • si malt peu transformé (?), ou non malté (ex: froment, riz)
    -> évite maish trop gluante

    palier saccharification: 67°C
  • beta: 55-65°C
  • alpha: 68-72°C

    test iode: (betadine)
  • mou (sans grain) tourne violet si reste amidon, sinon ambré/rouge

    t <= 65°C: plus fine, moins de corps, plus sèche
    t > 68°C: plus douce, plus sucrée, encore des sucres moins fermentescibles

    multi paliers: 40/50 - 60 - 70 °C
            (20)   30   30 min (à adapter)<br />
    


    mash-out/rinçage: 78°C MAX (sinon tanins)


    méthode anglaise: plusieurs empatages

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  • Public: Yup, Shared
  • Last Updated: 2024-06-09 12:51 UTC
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